To curb my sweet tooth appetite, I turned the pizza crust recipes at
and the lemon bar recipe at
into a satisfyingly sweet Paleo cereal of fluffy bite-sized coffee cake pieces swimming in smooth cinnamon-sugar milk. For properly balanced cereal flavor, be sure to tear the cake and stir the cake and milk thoroughly before enjoying this tasty treat.
4 large whole eggs
1/4 cup coconut oil, unrefined, room temperature
1/3 cup Manuka honey
1/2 cup lemon juice
16 large egg whites
1/4 cup coconut flour, sifted
1/2 cup almond flour, sifted
3/4 teaspoon baking soda
1 1/2 teaspoon lemon juice
(From baking soda substitution calculations at https://www.healthline.com/nutrition/10-baking-powder-substitutes)
1/8 teaspoon Himalayan pink salt
3 tablespoons safflower oil, refined
1 teaspoon ground cinnamon
2 cups water, plain
2 tablespoons coconut milk powder
4 tablespoons coconut palm sugar
Preheat a Ninja Foodi grill on the bake setting at 350 degrees F.
To make 2 bread cakes, one coconut and the other almond, in each of 2 large bowls, beat 8 of the egg whites and 1/16 teaspoon of the salt. In one mixture, mix the coconut flour, one-fourth of the sugar, half of the baking soda, and half of the lemon juice to a smooth mixture. In the other mixture, mix the almond flour, one-fourth of the sugar, the other half of the baking soda, and the other half of the lemon juice to a smooth mixture.
Heat one-third of the oil in a skillet on a NuWave PicFlex Precision Induction Cooktop burner at 220 degrees F. Pour the coconut mixture into the skillet. Cover the skillet. When the cake is flippable without breaking, flip the cake. Lightly brown the other side of the cake. Set the cake aside. Heat one-third more of the oil in the skillet. Pour the almond mixture into the skillet. Fry the second cake in the same way as the first. Set the second cake aside.
In an electric mixer mixing bowl, beat on high speed the whole eggs to a foam. Beat on high speed the coconut oil and honey into the eggs. Remove bowl from mixer. Fold into the mixture the lemon juice.
In a Ninja Foodi grill main pot, place the coconut cake. Place the almond cake round-side up on top of the coconut cake. Pour the lemon mixture on top and around the cakes. Bake for 15 minutes or until the lemon mixture is a pudding and the cake top is very lightly browned.
Remove the pot from the oven. Spread the pudding like frosting evenly on top of the cake stack. Sprinkle half of the cinnamon evenly on top of the frosting. Remove the cake from the pot. Slice the cake into 4 equal-sized wedges. Set the cake aside.
In a skillet on the burner at 275 degrees F., mix the water, milk powder, rest of the sugar, and rest of the cinnamon. Heat to a simmer.
In a medium-sized bowl, place one of the cake wedges. Pour the milk mixture over the cake. With a spoon, tear all of the cake into bite-sized pieces. Stir thoroughly. Enjoy immediately hot or chill and enjoy later cold. Chill the rest of the cake, too, to enjoy later with the same kind of milk mixture, more of which you can make per each one-wedge cereal meal.